Pghnana Posted 15 Sep 2008 , 5:03pm
post #1 of

I made the Caramel cheesecake cupcakes (hoping to also use the apple pie fillig and cinnamon BC) and everyone of them sank in the middle. I followed the recipe exactly except I baked them longer than the 12 min instructions because they were not done when I checked them.

Could I have added too much liquid? My SIL seems to think they rose too quickly then fell. Why would that happen?

Any help would be appreciated because the caramel cheesecake batter is awesome and I would love to make these so they come out the right way.

Thanks

Pghnana

9 replies
AKA_cupcakeshoppe Posted 15 Sep 2008 , 5:13pm
post #2 of

this has happened to me so many times, i'm afraid. and am so sorry. it's frustrating. when you took them out where they done? it usually happened to me when i took them out before they were really baked. they were puffed but after a few minutes they sunk.

maybe bake them longer and just check for doneness before taking them out.

Pghnana Posted 15 Sep 2008 , 5:44pm
post #3 of

The recipe calls for 12 min but when I checked them they were not done so I left them in another 5-8 min. The next batch baked for 20 min and seem done. The cake itself is nice and light and tastes awesome but they are saggy in the middle and look crusty on top.

I can't even ask the person who posted the recipe in the first place because I copied it all except for the name of the cc'er. icon_cry.gif

Pghnana Posted 15 Sep 2008 , 5:52pm
post #4 of

The recipe calls for 12 min but when I checked them they were not done so I left them in another 5-8 min. The next batch baked for 20 min and seem done. The cake itself is nice and light and tastes awesome but they are saggy in the middle and look crusty on top.

I can't even ask the person who posted the recipe in the first place because I copied it all except for the name of the cc'er. icon_cry.gif

AKA_cupcakeshoppe Posted 16 Sep 2008 , 1:06pm
post #5 of

what temp did you use? if you're willing to try them again, preheat your oven to 400 and when you're ready to put the cupcakes in, lower it to 350. this will make them dome.

btw, this also happened when i over filled. icon_sad.gif

Pghnana Posted 16 Sep 2008 , 1:14pm
post #6 of

My oven was set to 350. I will probably try again and this time will preheat at 400 then drop down to 350. Thanks for the suggestion.

I did fill most of the cups more than 1/2. Although the ones that weren't overfilled came out flat.

Could it have been the caramel flavoring? It called for a dash of flavoring and since I don't know what a liquid dash is I put in probably about 1/8 tsp. Too much liquid????

I'm so confused.... icon_confused.gif ....and I wanna make a cupcake bouquet soooooooooooooooooo badly!!!

stsapph Posted 16 Sep 2008 , 1:49pm
post #7 of

Maybe try posting your question on the cupcake thread? Then the person who posted the recipe can answer. HTH

stsapph Posted 16 Sep 2008 , 1:53pm
post #8 of

Found it! hallfamily727 posted the recipe!

JanH Posted 17 Sep 2008 , 8:28am
post #9 of

Are these the cupcakes you made with the coffee creamer, when you asked for help in the following thread?

There were a lot of responses in the "coffee creamer in cakes" thread:

http://forum.cakecentral.com/cake-decorating-ftopict-603259-.html

Posted: Mon Sep 15, 2008 9:37 pm

Quote:
Originally Posted by mgigglin

i just added some to a box mix that i got off the cupcake forum! I did the box mix as called for then added a sm box of instant pudding I used cheesecake and then I addded 1/2 C vanilla caramel liquid creamer to the mix. Bake as usual! WOW!! they were better the next day!! I say go for it! The possibilities with the liquid creamer are endless.

Good luck,

Kim



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Posted: Tue Sep 16, 2008 8:27 am

Quote:
Originally Posted by Pghnana

Kim

I made that exact same recipe over the weekend and all of my cupcakes fell in the middle! They were a mess!! BUT the taste was so awesome I have to make them again and get it right. I'm still trying to figure out what I did wrong. I put in every ingredient and measured exactly but every cupcake just imploded. Any suggestions???

Sandra



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Posted: Mon Sep 15, 2008 10:06 pm

Quote:
Originally Posted by JanH


The liquid coffee creamers are full of either sugar or corn syrup.

Adding too much (sugar, fat or leavening) to a boxed mix will result in a cake that falls upon cooling.

Cake troubleshooting charts:

http://tinyurl.com/2p5bdu

http://tinyurl.com/32goqe

http://tinyurl.com/6c745g

Scratch cake recipes that use coffee creamer:
(Liquid non-dairy creamer.)

http://forum.cakecentral.com/c.....9851-.html

Coffee creamer cakes that didn't turn out well:

http://forum.cakecentral.com/c.....3673-.html

HTH


Homemade-Goodies Posted 17 Sep 2008 , 9:08am

Jan you are a marvel!!! icon_biggrin.gif

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